Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils....drink cup without lid in clean utensils shelf.
Basic - Food stored in holding unit not covered....open corn beef in reach in cooler . Operator covered it up at time of inspection. **Corrected On-Site**
High Priority - High - Operating with an expired Division of Hotels and Restaurants license....Reno it at time of inspection. Conf. 1091060. Held for manual check . **Corrective Action Taken**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands....cook cracked eggs then grab cheese onion without changing gloves and wash hands. Discussed with operator.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....corn beef hash 88°, pan cake batter 90° at kitchen. Per operator food being held less than 4 hours . Operator moved food to cooler at time of inspection . **Corrective Action Taken** **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler...raw egg wash above Cole slaw . Operator properly stored food at time of inspection . **Corrected On-Site**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit....cook line....operator time marked the eggs at time of inspection **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....cook line . Operator provided paper towel at time of inspection . **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....turkey, corn beef , meat ball in 4 door reach in cooler at kitchen....operator date marked the food at time of inspection . **Corrective Action Taken** **Repeat Violation**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
